CHIPS AHOY! Spider Whoopie Pies
These creepy, crawly Halloween spiders will disappear quickly once everyone realizes that they're desserts of chocolate chip cookies filled with fluffy pudding.
Prep time30 min
Total time1hr 30min
ServingsMakes 16 servings, 1 whoopie pie each.
- 2 containers (4 oz. each) chocolate pudding snacks
- ½ cup thawed frozen whipped topping
- 32 CHIPS AHOY! Cookies, divided
- 16 pieces black or red string licorice (12 inches long), each cut into 8 pieces
- 1 Tbsp. white decorating icing
- 32 mini candy button eyes (about 2 Tbsp.)
- Spoon pudding into medium bowl. Add whipped topping; stir gently with whisk until blended. Spoon into pastry bag fitted with star tip.
- Place 16 cookies, top sides down, in single layer on rimmed baking sheet. Pipe pudding mixture onto cookies on baking sheet; cover with remaining cookies, top sides up, to make 16 whoopie pies.
- Insert 8 licorice pieces into filling in each whoopie pie for the spider's legs. Use icing to attach 2 candy button eyes to top of each whoopie pie for the spider's eyes.
- Freeze 1 hour or until firm. (See Note.)
Candy button eyes may bleed if stored in the freezer for more than 1 hour. If planning to freeze the whoopie pies longer than 1 hour, do not add the candy button eyes until just before serving the whoopie pies. Or, you can instead use mini chocolate chips for the eyes since they can be frozen up to 1 week before serving the whoopie pies. Use additional whipped topping to attach the chocolate chips to the whoopie pies.
- Special Extra
To make the eyes pop even more, cut 16 small red gumdrop candies crosswise in half, and increase the measure of white icing to 2 Tbsp. Use half of the icing to attach 1 candy button eye to rounded side of each gumdrop piece, then use remaining icing to attach flat sides of gumdrop pieces to tops of whoopie pies.
Nutrition Per Serving
|% Daily Value*|
|Total fat 6g|
|Saturated fat 2.5g|
|Trans fat 0g|
|Dietary fiber 0g|
|Total sugars 13g|
|Added sugars 13g|
|Vitamin D||0 %DV|
|Vitamin A||0 %DV|
|Vitamin C||0 %DV|